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Maple-Ginger Grilled Squash Rings

Sweet, spicy, and perfectly charred, these tender grilled acorn or butternut squash rings are brushed with a sticky maple glaze infused with fresh ginger and a kick of cayenne pepper.

Maple-Ginger Grilled Squash Rings
Prep 15 min Cook 25 min Total 45 min Level Easy
Serves 4

Ingredients

Squash

  • 1.5 lbs Acorn or butternut squash — About 1 medium acorn squash or the neck of 1 large butternut squash
  • 2 tablespoons Olive oil — For brushing before grilling
  • 0.5 teaspoon Kosher salt — For seasoning
  • 0.25 teaspoon Black pepper — Freshly ground

Maple-Ginger Glaze

  • 3 tablespoons Pure maple syrup
  • 1 tablespoon Unsalted butter — Melted (substitute coconut oil for dairy-free/vegan)
  • 1 tablespoon Fresh ginger — Peeled and finely grated
  • 1 teaspoon Apple cider vinegar — Adds a touch of acidity to balance the sweetness
  • 0.125 teaspoon Cayenne pepper — Use a pinch up to 1/8 tsp depending on spice preference
  • 1 pinch Kosher salt — To balance the glaze

Instructions

  1. Preheat your grill to medium heat (about 375°F to 400°F). Clean and lightly oil the grates.

    ~10 min
    If using a charcoal grill, set up a two-zone fire with a hot side and a cooler side.

  2. Wash the squash thoroughly. Trim off the top stem and bottom end. Stand the squash upright and carefully slice it crosswise into rings about 1/2 to 3/4-inch thick. Use a spoon to scoop out the seeds and stringy bits from the center of the rings.

    ~10 min
    Acorn squash skin is tender enough to eat after grilling, so no need to peel. If using butternut squash, you can peel the skin before slicing if preferred.

  3. Brush both sides of the squash rings evenly with olive oil and season with kosher salt and black pepper.

    ~2 min

  4. In a small bowl, whisk together the maple syrup, melted butter, grated fresh ginger, apple cider vinegar, cayenne pepper, and a pinch of salt. Set aside.

    ~3 min

  5. Place the squash rings on the grill over direct medium heat. Close the lid and cook until nice grill marks appear and the squash begins to soften, about 8-10 minutes. Flip the rings and cook for another 8-10 minutes on the other side.

    ~20 min
    If the squash is browning too quickly before becoming tender, move it to indirect heat to finish cooking.

  6. During the last 3 to 4 minutes of grilling, when the squash is fork-tender, brush the maple-ginger glaze generously over the rings. Allow the glaze to bubble and caramelize slightly, flipping once to coat both sides.

    ~4 min
    Watch carefully once the glaze is applied; the sugars in the maple syrup can burn quickly.

  7. Remove the squash rings from the grill and let them rest on a serving platter for a few minutes before serving.

    ~5 min
    Garnish with a sprinkle of flaky sea salt or toasted pepitas if desired.
Nutrition
165
Calories
2
Protein (g)
26
Carbs (g)
8
Fat (g)
2
Sat. Fat (g)
3
Fiber (g)
12
Sugar (g)
320
Sodium (mg)
8
Cholesterol (mg)
Equipment
  • Outdoor grill or grill pan
  • Chef's knife
  • Cutting board
  • Spoon
  • Basting brush
  • Small mixing bowl
Tips & Storage
  • Microwaving the whole squash for 1-2 minutes can soften the flesh slightly, making it much easier to slice into rings safely.
  • Make sure your knife is very sharp. Hard winter squash requires a sturdy blade and steady pressure to cut safely.
  • Leftover glaze makes a fantastic drizzle over roasted carrots or sweet potatoes.
  • Storage: Store leftover grilled squash rings in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F until warmed through, or in the microwave.
Tags
acorn squash autumn barbecue butternut squash caramelized cayenne easy fall ginger gluten_free grilled holiday side maple nut_free side dish smoky squash sweet and spicy vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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